Crispy pan-fried chicken made sans gluten.
Why didn’t we do this sooner?
Okay, I know why.
Because I was a gluten free fried chicken naysayer and thought it was impossible to make a crispy, tender, succulent, satisfying fried chicken in the gluten free form. But, spoiler alert: it is possible. We done did it!
I almost baked this chicken instead of pan-frying it…you know, on account of baaaaking being the heeeealthier method. But then I remembered my cast iron skillet hadn’t yet gone through its rite of passage (the rite of passage being the act of frying chicken), and I shuddered at the thought of what the other cast iron skillets would say.
So I was doing my skillet a favor, is what it boils down to. This process had nothing to do with the fact that I was craving something crispy fried to submerge in a vat of stone ground mustard (read: it had everything to do with the fact that I was craving something crispy fried to submerge in a vat of stone ground mustard).
If you’ve never fried chicken in a skillet, no sweat, it’s a cinch. Here’w how we do it:
Slice your chicken breasts length-wise from the thickest part of the breast to the thinnest. Don’t you love it when I show you raw meat?
Make yourself a work station and do your dunking. Start by coating the chicken in egg, followed by the flour mixture, and then the almond meal.
Sear those chicken strips in a hot cast iron skillet for a few minutes on each side, and then calculate the velocity of a canoe traveling downriver in relation to a person on shore who is walking at 2.0 m/s in the northwesterly direction as the canoe accelerates at a rate of 3.5 m/s2 for 3.8 seconds, hits a rapid and then accelerates at a rate of 8.25 m/s2 for 2.13 seconds.
Juuuust kidding…you’re done. You don’t need to calculate velocity of anything, excuse me while I tuck my TI-83 back in my shirt pocket.
Because we eat vegetables at alllll our meals, we serve the chicken with a vibrant green salad. And because we require adequate mustard submersion, we make sure there’s gobs of it on our plate for the dipping.
Gluten free fried chicken. It really is a thing.
- 1 pound boneless, skinless chicken breasts
- 2 eggs, lightly beaten
- 2/3 cup gluten free all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ cup almond meal/flour
- 2 tablespoons to 3 coconut oil*
- Place chicken breasts on a cutting board and carefully slice them length-wise, starting at the thicker end, moving toward the thin end.
- Combine the gluten free all-purpose flour with the salt, pepper, and garlic powder. Mix together and put on a plate.
- Add the almond meal to a separate plate.
- In a small bowl, lightly beat the two eggs.
- Bread the chicken by coating it first with the egg mixture, then the gluten-free flour, followed by the almond meal. Repeat for all of the chicken cutlets.
- Heat enough coconut oil (or high-temp oil of choice) in a cast iron skillet to medium until the skillet is completely hot.
- Carefully place breaded chicken cutlets on the hot skillet and allow them to cook 2 to 3 minutes on each side (longer if the chicken is thick), or until crispy and cooked through. Internal temperature of the chicken should be 160 degrees F.
- Serve the pan fried chicken with a green salad or your favorite side dish.
*Use high-temperature cooking oil of choice if you don't have coconut oil. Canola or grapeseed oil work great.
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g